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October 25, 2022

Our "open source" conversation about Food Preservation

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Let's explore Homa's soul and essence with Federico Rebaudo, Head of the European Office.

The disruptive global scenario has definitively changed how we approach the market.
We are experiencing more than the progression of just another business cycle.
The past two and a half years have been extraordinary.
The unexpected combination of a global pandemic compounded by energy scarcity, rapid inflation, and geopolitical tensions boiling over has people wondering what certainties are left. Today's events might even feel like a cluster of earthquakes that are reshaping our world, so the essential ability to adapt fast is a critical factor for organisations all over the globe.

Federico Rebaudo, General Manager,
Homa Europe Rep.Office

To help us navigate the changing landscape and find inspiration for the future, we carefully listen, thanks to a constant open dialogue, to suppliers and commercial partners.
We go further through innovative exercises, such as having decided to craft and publish Papers (and soon a Magazine).
We invite a transversal circle of excellence to join us in a conversation about the future.
The fresh combination of these activities allows us to explore and get in contact with diverse realities.
A never-ending journey which led us to interview Martin Guixe or talk with Francesco Morace (posted in our Green Paper), or discover the "master in food design" (enjoy "Food design experience" here below).

We proactively value and relentlessly encourage the "spill-over effect" between various experiences; this is the fertiliser of innovation.
We know that change thrives on contamination, which consistently delivers new patterns!

Understanding how profoundly today's reality will impact consumers' behaviour and which changes will stick is paramount. For this reason, we are feeding a constructive exchange about food and its preservation because we're bold enough to believe our work must influence the cooling appliances industry.

We are fostering a process to solve Food Preservation "puzzles". This is where the power of sharing comes into play; indeed, we are optimistic: for the pains and frustrations of everyday life, there is a solution that simplifies the experience for the end user.

Today many have factories (with spare production capacity) to produce "white boxes" (call them refrigerators!). But how many can bring real consumer benefits, simultaneously manufacturing appliances with a competitive cost, long-lasting quality, elegantly designed and economically sustainably?

The difference between who does and who does not is in the purpose.

Homa's purpose is straightforward: we are an OEM company: what we bring to the market must generate value for our customers, so we are sure this will be Homa's worth today and tomorrow.
We call this "your supplier of choice."
In a double-side mindset, we "empathise" with the consumer needs; on the other, we are "inside" customers.
For us, this approach is all-encompassing.

Those who partner with us know it and experience it daily.
We are their factory. We share our innovation, market knowledge and when required, our communication abilities and training skills.

Homa's task is to solve the complexity of Food Preservation through intelligent solutions, exploiting the best technology and putting it timely into our roster, leveraging the critical volume base generated by our customer portfolio.

Our best commercial successes result from brilliant time-to-market solutions and cutting-edge design with highly competitive costs, i.e., the famous "Homa's pop exclusivity."

Antonello Fusetti, Director of the Scuola Politecnica di Design

Food design experience
The Master in Food Design and Innovation of Milan’s Scuola Politecnica di Design (SPD) is quite unique in promoting growth and innovation in the Food & Beverage industry through a systemic approach having Design as its strategic driver.

Milano is considered as an international point of reference in many fields, including design, and food. Given today’s general hype around the aesthetics of food, its symbolism and its communicative power, the two have been fused together in a single concept, that of food design.

So it is no accident that Milano, the world capital of design, was chosen as the seat of a new and distinctive international educational project aiming at stimulating innovation in the food industry under a holistic approach and according to design’s typical methodology.

We are talking about the Master in Food Design and Innovation promoted by SPD in collaboration with IULM University. The latter has long been aspiring to creating a new generation of managers and designers capable of combining marketing and communication skills with design’s sensitivity and project methodology in a field for which Italy is recognised for its absolute excellence: food.

“No design school has ever done anything like this: bringing together the entire food value-chain under a single strategic driver, design, to stimulate innovation in the agri-food industry” underlines Antonello Fusetti, founder of the Master and director of the Scuola Politecnica di Design. “Our school is unique”.
The faculty is composed of managers, marketing and communication professionals, designers, researchers, chefs, entrepreneurs and food-and-wine journalists.

The Master was born in 2015. Again, not a coincidence: at the time, Milan was the international capital of food on the occasion of Expo2015, and it’s not a coincidence either to find, among those who inspired the project, the founder of food design himself, SPD alumni Martì Guixè as a prestigious member of the Master’s faculty.

Another element making this course unique is the long-established collaboration of the SPD with PepsiCo, the first multinational in the industry to elevate design as the central element of its development strategy.
This collaboration translates into the opportunity for students of doing research work under the supervision of PepsiCo’s design centre, headed by Mauro Porcini.
The school also has a Food Design department that acts, across the various disciplines, as a training centre on food research and design in the agri-food industry.
The curriculum is made up of 11 modules, all taught in English, that provide students with the know-how and the skills to design new foods, develop new concepts for bars and restaurants, invent new distribution formats, create new tools and fruition rituals, experiment with packaging and communication, and conceive strategies for food design tourism to enhance local communities’ competitiveness.

“The whole world is interested in our Master” says SPD director Fusetti, “our students come from 20 different countries, and we are interested in exporting our model abroad. We had started talks with Shanghai’s East China Normal University, but the project was interrupted by the outbreak of the pandemic. We have great potential, we want to collaborate with companies worldwide. I’m also referring to home appliances and consumer electronics producers and retailers. In these fields, design thinking would help introduce a completely new and disruptive approach to the product and its in-store declination, which is the way forward to bring value and growth.”

Copyright HOMA 2022- Issued By Homa Marketing dept. on October 2022
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